I love my Aga. Before we moved to our cottage I had never experienced cooking on a Aga and it took a while to get used to but now I wouldn't be without it. It keeps our kitchen lovely and warm, bread can be proved really quickly and clothes dried on it. There is nothing nicer than putting a casserole in the slow oven in the morning and them coming home from a long walk in the afternoon and it is ready to eat.
I have to admit that, at the outset of Masterchef, it was a real hurdle getting used to cooking in a normal oven again. Everything I cook is done very slowly and it therefore came as a bit of a shock to have to cook two dishes within an hour!
2 comments:
Hello Hannah
Slow cooking - that's my style too. A pot roast in the Le Creuset ready for our return from a long walk - heaven! So I'm in awe of your mastery of the quick-cook-restaurant-kitchen style. Well done again. Your white Aga's so cute!
all the best C
PS: we've now got a jar of quince brandy on the window sill going a beautiful shade of gold - can't wait for the first tasting.
hey han,
congrats on doing so well in the competition, and in the french restaurant. It was nice meeting you even for a short time.
I have put a link to your site on my blog, already got one to david's and one to ben's, maybe you could put one to mine? (If you like my food :P)
Take care, and be careful of that ginger wine
Will
xx
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